Mini- Red Velvet Whoopie Pies

From an article in the Star Tribune for Best Holiday Cookies, originally published in 2010.

Baker’s tip from the original: "Keep the cookies as small as possible," baker Mike Burakowski said. "We make them about an inch in diameter, otherwise they get to be a lot..."

INGREDIENTS

For the mini-cakes, which can be made ahead and frozen

2 cups flour
2 Tbl unsweetened cocoa powder
1⁄2 tsp baking soda
1⁄4 tsp salt
1⁄2 cup (1 stick) butter, at room temperature
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
1⁄2 cup buttermilk
1 (1-oz) bottle red food coloring, preferably red gel

For filling

4 Tbl (1⁄2 stick) butter, at room temperature
4 oz cream cheese
1 (7-oz) jar marshmallow creme/fluff

PREPARATION

To prepare mini-cakes

1. Preheat oven to 375 degrees and line baking sheets with parchment paper.

2. In a large bowl, whisk together flour, cocoa, baking soda and salt; set aside.

3. In a bowl of an electric mixer on medium-high speed, beat butter for 30 seconds.

4. Add brown sugar and beat until light and fluffy, about 2 minutes.

5. Add egg and vanilla extract, and mix until thoroughly combined.

6. Reduce speed to low and add flour mixture in thirds, alternating with buttermilk and beginning and ending with flour mixture.

7. Stir in food coloring and mix well.

8. Drop batter into 1-inch rounds about 1 inch apart on prepared baking sheets; bake until tops are set, about 7 to 9 minutes.

9. Remove from oven and cool cookies completely on baking sheets before freezing; or while cooling, make the filling.


To make the filling

1. In a bowl of an electric mixer on medium-high speed, beat butter and cream cheese until smooth.

2. Add marshmallow creme and mix until thoroughly combined.


To assemble the mini-whoopie pies

1. Spread a generous dollop of filling on the flat side of one mini-cake, which you can do while they are still frozen.

2. Place the flat side of a second cookie against filling, as if making a sandwich and press gently just until filling is at edge of cookies.

3. Cover and refrigerate.